Yunnan Gao Shan Ye Sheng Hong Cha, AAA, 2025

Red tea, made from the leaves of wild tea trees, has a very interesting, unusual taste and aroma that is completely different from classic Dianhong teas.

The dry leaves are quite coarse, dark in colour with a purple hue, twisted into long strands. The aroma is bright, with notes of wild flowers, red berries and exotic fruits.

The infusion is clear, transparent, deep red in colour with a purple rim. The taste is citrusy, with notes of sweet red orange and sour lime. If overbrewed, the orange turns into bitter grapefruit, leaving a rough, tart, menthol aftertaste in the mouth.

Strong, dense overall tone. It holds well, as befits excellent wild-grown raw materials.

How to brew

Steaming

• Teaware: clay or ceramic teapot, gaiwan
• Water: 90-95°C
• Ratio of dry tea leaves: 6-7 g per 100 ml water

Brew in short infusions of 10-15 seconds, gradually increasing the time by 5-10 seconds.
The flavor remains consistent over 7-8 infusions.

Infusion method

• Teaware: clay or ceramic teapot
• Water: 90-95°C
• Ratio of dry tea leaves: 2 g per 250 ml of water

Infuse for 3-4 minutes